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Roasted Acorn Squash with Honey Tahini Sauce

Servings: 4
Prep: 5 minutes
Cook: 40 minutes

Recipe courtesy of Prescribe Nutrition


2 acorn squashes, de-seeded and sliced into thick wedges

Sea salt to taste

Turmeric to taste

Pepper to taste

Coconut oil spray


½ cup tahini

1 lemon juice + zest

1 tsp honey

Sea salt to taste

Pepper to taste

½ cup warm water or more, to thin


½ cup pistachios

½ cup pomegranate seeds

½ cup fresh mint leaves


  1. Preheat the oven to 400° F
  2. Spray acorn squash wedges with coconut oil, then sprinkle with salt, pepper, and turmeric. Roast on a sheet pan for 35-40 minutes, until the tops and edges become a little crispy.
  3. Meanwhile, whisk together all sauce ingredients.
  4. Once the squash is roasted, drizzle with sauce and top with pistachios, pomegranate, and mint.

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